Local

Gobble-Up These Thanksgiving Pairings

There’s no time like the present to be menu planning for Thanksgiving! – And what better way to prepare for a celebration than with another celebration? Think of it like a cocktail party where the autumnal hors d’oeuvres will leave you inspired for your own holiday meal planning. Join us at Wine & Spirits for 3 free tastings in November where we’ll pair tastes of domestically made wines with samples of all the fixings and sides from our Thanksgiving Menu.

Choosing Sides

Our Annual All-American 6-Pack features American made wines in red, white, and rosé. You’re sure to find something for every wine-lover at your gathering. When picking wines, it’s also important to consider what you’ll be pairing them with.  Our tasting series is designed to give you the tools to find the perfect wines for your culinary supporting roles.

While the focal point of Thanksgiving may be the turkey, sides are an essential piece of the holiday puzzle. Whether you’re looking for a dish to bring to a dinner party or outsource some of your own cooking, we have a variety of dishes to choose from. Of course we’ll have plenty of omnivore friendly offerings, but the real star this year is our veggie friendly sides! Because when you’re feeding a large group, its hard to please everyone and we recommend leaving the meat to the turkey and the stuffing. Highlights from this year’s menu include: Maple Glazed Yams, Brussels Sprout Gratin, Mushroom-Leek & Walnut Stuffing, Cranberry Relish, and gravy made two ways! We’ll have both a traditional turkey gravy and a plant-based vegan gravy!

We want your holiday to be better than ever this year, and we want to celebrate it with you! Stop by any of these complementary events to get a taste for the holidays and set the tone for a season of good friends, family, and food.

Save the Dates!
Fridays: November 2nd, 9th, and 16th from 6:00 PM – 8:00 PM
Greene Grape Wine & Spirits | 765 Fulton Street

 

Angela GelsoGobble-Up These Thanksgiving Pairings
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The Great Gobble Giveaway!

What would Thanksgiving be without the giving?

After 10 years of business on Fulton St. we know that we’ve got a lot to be thankful for: delicious food, delightful coworkers, and of course what would we be without the incredible Fort Greene community! This year we have the unique opportunity to give back. We’ve teamed up with the  Myrtle Avenue Brooklyn Partnership to donate turkeys to local families in need. We’ve set our goals high, but are confident in our ability, with the help of our community, to procure 854 lbs of turkey! While we can’t do it alone, The Greene Grape has committed to matching 50% of every dollar raised in this Great Gobble Giveaway.

Will you donate a pound or two to a local family’s Thanksgiving turkey?

Ask your cashier, or click here to donate a pound or two to a local family in need.

Cocktails For Turkeys!

To kick off the fundraising, we’re hosting a cocktail party at  Annex on Tuesday November 13th from 6:00-9pm. All proceeds from our signature beer and cocktail sales will go to buying turkeys for 61 local families. Come out and mingle, and drink for a great cause! TOAST Ale and Ford’s Gin will be slinging beverages until we close. Mix and mingle with a spirited group of community members, local businesses and community organizers, this will be an evening to remember!

Who will be getting these turkeys?

TheMyrtle Avenue Brooklyn Partnership works with the Fort Greene & Farragut Fresh Pantry which gives about 10,000 pounds of fresh produce to the community each year. In addition, they work with local businesses and residents to provide the community with turkeys. This year, they have asked us to help extend their turkey donation with 61 turkeys to help provide for families living at the The Emerson Davis Family Center. This local organization offers housing, child care, medical, and mental health services. Emerson-Davis is a transitional family preservation and reunification program designed to serve parents with histories of homelessness and mental illness, and their families.

Angela GelsoThe Great Gobble Giveaway!
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Raising a racket over this season’s squash!

The fall harvest is here, and we’ve got a few tricks and treats up our sleeves. This season’s bounty of squash may feel like a ‘been-there-done-that’ kind of thing, but just wait until you try our newest petite treat – the Honeynut Squash!

Honeynut is a fairly new variety of squash that’s been around just under a decade having been bred specifically for a sweeter more versatile taste than its cousin the Butternut, not to mention its loads easier to manage in the kitchen than a more traditional squash! So who do we have to thank for this small miracle? Chef Dan Barber, of Blue Hill and Blue Hill at Stone Barns fame, approached a group of breeders from Cornell University with the challenge to make a squash that tasted better and didn’t require a machete in the kitchen, and so the journey to make this little delight a reality got put into motion.

Honeynuts are popping up in a lot of local grocers’ and farmers’ markets where sellers boast its smooth texture and sweet yet nutty flavor, but it’s not just the taste that’s getting people’s attention. The little squash doesn’t have to be peeled, which is a huge time saver. They also have 3x the amount of beta-carotene as well as being a great source of vitamin A, making them easy on the eyes.

Afraid of being left out because you don’t have a raging sweet tooth? Fear not ! We’ve got one more trick up our sleeve. Introducing the Kabocha squash, sometimes referred to as a Japanese pumpkin. This winter squash is still sweeter than a Butternut but less so than a Honeynut, lauded for its velvety texture and high in both fiber and beta-carotene, use this winter veggie anywhere you would a pumpkin or traditional squash, that means seeds too!

Much like the Kabocha, Red Kuri squash is a hearty winter squash that you might need a heavy duty knife to carve up. Unlike its relatives, however, this particular squash has an exceptional nutty flavor making it perfect for soups and risotto. The Red Kuri can also be used as a decor as it plays well with gourds and pumpkins!
Of course we would be remiss not to mention the famed thin-skinned Delicata squash, not only is it easy to cut and roast, but the creamy flesh of this squash is ideal for roasting, no peeling necessary. Stuffing the delicata is also a popular way to serve up this variety, however between our three colorful varieties of Acorn squash picking the right veggie for stuffing can be quite a challenge. Try them all, and let us know what you think!

Our squash all come from Lancaster Farm Fresh Cooperative a non-profit all organic farmer’s cooperative of over 100 family farmers all working out of Lancaster County, Pennsylvania, to ensure your produce is humanely raised and fresh as can be!

Angela GelsoRaising a racket over this season’s squash!
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BjornQorn, get your BjornQorn here!

There’s no snack quite like popcorn! Dress it up any way you like or dress it down for a light and simple bite; it goes back almost 4000 years, and it helped save the film industry from the Great Depression. And while we always have room on our shelves for a variety of popcorn, there’s one popcorn that reigns in our hearts and our stomachs. We mean BjornQorn, of course, a uniquely flavorful vegan popcorn that we just can’t get enough of, in a charming bag designed by a local artist.

What sets BjornQorn apart isn’t just its seasoning of safflower oil and nutritional yeast, though its nutty, almost cheesy flavor and its high vitamin and protein content are certainly a big part of that. BjornQorn isn’t popped like any other popcorn, with kettles of organic corn swung out over mirrored basins on sunny days in upstate New York, no matter the season. It makes for crispier kernels thanks to the even heat of the sun; with no need for fuel, it keeps costs low, and with zero emissions, it keeps environmental impact even lower.

BjornQorn gets its name from cofounder Bjorn Quenemoen, son of Minnesotan corn farmers, and gets its solar mirror technology from other cofounder Jamie O’Shea. The two met at Bard College, where Bjorn was popping through the night to make popcorn with his family’s recipe. One very productive game of catch later, the two agreed to put food and technology together, and the rest is history. Now they strive to provide that same solar-cooking technology at “dirt cheap” prices, in Jamie’s own words, in places where energy is scarce, in partnership with those communities.

At the end of the day, though, the most important fact about BjornQorn is that it is addictively tasty. It’s one of our best-selling snacks for a reason, and we think you’ll find it hard to put the bag down.

Now Available For Delivery! – So sit back and binge watch your Netflix, we’ll bring the popcorn!

Carla Bueno-SandersBjornQorn, get your BjornQorn here!
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Not Your Average Grocer

If there’s one thing we know around here, it’s that at Provisions, we’re not your average grocer. People come from all over the city to find that one amazing, rare item we happen to carry, just as much as we have a crowd of regulars who pick up everything they need from us. It’s not just our unique collection of products, though, or even our crew of diverse personalities. It’s in the way we source those products, and it’s in the way those products are made. From your basic milk and eggs to the specialty foods you never thought you’d find in Fort Greene, we strive to find and carry items that are local, sustainable, and ethically made, all held to a high standard of quality.

Many if not most grocery stores source exclusively from corporate distributor middlemen, and they in turn source from industrial farms and factories where there’s little to no transparency. It makes for a hard disconnect on where food comes from, especially when food is mistreated and wasted in the name of perfectly identical, shelf-ready products. The people who make these foods are likely to be vastly underpaid and overworked. Both people and animals suffer under these systems that are not sustainable, and yet as an individual it can seem daunting to get around it. That’s where we come in.

At Provisions, we are constantly looking for more ways to do our part toward a better, more viable food system where people and the food that nourishes them can thrive. Our milk and eggs come from farms where animals are treated like part of the family, with expansive pastures to roam, diverse grazing, and even biweekly pedicures for the cows. We source produce from small operations from as nearby as Gotham Greens in Gowanus, and our butcher counter lets no scrap go to waste when they make animal fat soaps and candles. When it comes to stocking our shelves, we work directly with small producers who hold the same values of sustainability and transparency in their ingredients and production.

Look for Not Your Average Grocer signs around the store, and find out more about what sets us apart!

Carla Bueno-SandersNot Your Average Grocer
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Eggs-cellence in the Field

While food trends come and go, announcing this berry or that herb as the new star ingredient to your every meal, there’s no denying the simple egg. There are as many ways to prepare an egg by itself as there are recipes to which eggs are essential, whether it’s dyed and hidden in grass, placed on a Seder plate, or part of a spring-inspired baking project with seasonal fruit on the horizon. But with so many different labels and terms on egg cartons these days, what does it take for an egg to make it to our discerning shelves?

There are plenty of producers that can legally slap the words “free range” or “cage free” on their egg cartons, but neither of those terms are guarantees that their hens are living the idyllic lives we hope they are, nor are they promises against some of the industry’s crueler practices. That’s why we’re proud to offer eggs from Oliver’s Organic Eggs and Red Gate Grocer’s Scenic Vista Farm, both family-owned farms in upstate NY. On these farms, hens have access to spacious pastures, free to graze on provided vegetarian feed and field insects. Oliver’s, which hand-raises their hens from chicks, is certified organic, which extends to the grains they grow themselves that becomes feed for their chickens. On Scenic Vista Farm, chickens roam free all year long, and each egg supplied to Red Gate Grocer is certified American humane.

True free range farming like this, which gives chickens freedom to be chickensinstead of screened-in rooms that barely qualify as “outdoor access”also produces healthier eggs. Pastured eggs have lower cholesterol and saturated fats than their conventional counterparts, as well as up to double essential vitamins like A and E, and up to seven times as much beta carotene. You could say pastured eggs really help us reach our beak potential! – Order delivery! These eggs-ceptional eggs are available here!

Carla Bueno-SandersEggs-cellence in the Field
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For the love of chocolate

Spread Love, It’s The Brooklyn Way! What could be more true to this sentiment than showing love to the community? At Greene Grape Provisions, we host a unique community of local food producers and farmers. By cutting out large distribution chains, we work with them directly to bring you high quality and ethically produced ingredients and products that give each producer the opportunity to continue to grow their business. And what could be sweeter this Valentine’s Day than supporting New York’s finest chocolatiers?

Valentine’s Day, while known for its mainstream commercial appeal, still holds a special place in our hearts. At the very least, any excuse to indulge in chocolate is fine by us! “Fair-trade, sustainably sourced, hand-crafted, and comes all wrapped up like a delicious gift,” are qualities that Senior Buyer Laura Heifetz says she looks for when supplying us with a bountiful selection of small-batch cocoa confections. And while life is like a box of chocolates, we think everyone deserves to know what they’re gonna get—at least when it comes to supporting a sustainable food system. So here’s our Valentine’s round-up to satisfy your sweet tooth!

Eat Chic puts a spin on the classics with chocolate hearts, made with other local creations like bean-to-bar Raaka chocolate, and Stagg Jams Cherry-Chai jam. While 50 million roses are given out every Valentine’s day, Jon Good’s box of artfully painted chocolate roses, filled with a delicate rosewater chocolate ganache, will set you apart from the bunch. And if chocolate seems too de rigeur, Fruition has got you covered with delectable brown butter caramels, spiked with Hudson Valley Baby Bourbon and dipped in their single origin dark chocolate.
To all of you who love chocolate or know a chocolate lover, we think this is a great week to treat your family, treat your friends, and definitely treat yourself!

Angela GelsoFor the love of chocolate
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Up your game with Lena’s Barbacoa Beef recipe!

As you probably know by now, we’re pretty proud of our Whole Animal Butcher counter. We source high quality, grass fed, pasture raised steer from the nearby Slope Farms. And while we try not to let a single scrap go to waste, this is a real challenge in the summer months. Many of our customers are looking for steaks that are easy to throw on the grill, but not necessarily braising cuts from other parts of the steer. This is why we’re beefing up our Summer Deals for all of you home cooks! Brisket and ground beef will be on sale from now through the month. We recommend dusting off that Instapot you got for Christmas and making Lena’s Barbacoa recipe.

[ Order the ingredients here! ]

Barbacoa Beef
Makes enough meat to stuff 32- 40 ​tacos. Total time: 90 minutes·

  • ​2 cans of chipotle in adobo sauce ​
  • 1 bunch of fresh cilantro, coarsely chopped (include stems)​
  • ​1 bunch of fresh oregano, coarsely chopped ​
  • 1 large yellow onion, peeled and cut into small​ chunks
  • ​8 ​garlic cloves, peeled and cloves smashed
  • 1 teaspoon ground cloves
  • ​2 tablespoons ground cumin
  • 2 1/2 tablespoons ​kosher salt
  • Juice of 3​ limes
  • 1/3​ cup apple cider vinegar
  • 4 ​pounds ​beef brisket
  • 2 cups stock or water​
  • 1 tablespoon high temp oil
  • ​3 bay leaves

​​Place the chipotle peppers and their sauce, cilantro, oregano, onion, garlic, clove, cumin, ​1 1/2 tablespoons salt, lime juice, and cider vinegar in​ a blender and put aside​. Use the remainder of the salt to season the meat. If necessary, c​ut the meat into a few pieces to better fit into the pot.

Heat the pressure cooker on the sauté setting. When it’s hot, add the oil and brown the meat. Do not overcrowd the pot. “You want a dark brown sear and you want to avoid steaming the meat ” -says Lena. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds—about 1 hour. In the same pot,​ using 2 forks, pull the meat apart. Do not discard the cooking liquid or the fat; you will need liquid to keep the barbacoa warm ​and moist (though not swimming in it), the fat is useful for frying up crispy barbacoa in a pan.

Carla Bueno-SandersUp your game with Lena’s Barbacoa Beef recipe!
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Greene Plate Dinner Special

Got a lot on your plate?
Take dinner off of your to-do list

The city that never sleeps often doesn’t have time to make dinner. We love a home cooked meal, but we understand the need for dinner on-the-go. Which is why our Greene Plate Special is designed to be convenient without sacrificing quality. Each week, we prepare a different meal made to save your time without compromising nutrition and quality. Unlike your average takeout dinner, there’s no mystery to our ingredient sourcing. These meals are an artful collaboration between different departments of our store. We take grass-fed, locally sourced meats from our Butcher Counter and farm-fresh seasonal produce and combine them with the talent of our Fort Greene Kitchen masters. This brings you the freshest and easiest dinner possible!

In addition to peace of mind, our Greene Plate special is always deliciously creative. You’ll find inventive, restaurant quality meals like Honey Mustard Glazed Salmon with fragrant jasmine rice, summer vegetable stir fry, and crispy shallot, or this week’s special, Roasted Goffle Road Farms Chicken with garlic and fall herb marinade accompanied by farro and fall vegetable pilaf, sauteed green beans with toasted almonds, and preserved lemon vinaigrette. A seasonal summer special featured Black Bean Croquetas with corn, sweet potato and chilis, accompanied by summer vegetable hash, hardy greens, toasted pepitas, cotija, and salsa verde. That’s just three examples of many more to come!

This special is available every week at your fingertips in our chilled grab n’ go case, which is perfect for picking up after work and enjoying in the comfort of your own dining room. We also serve the Greene Plate hot and ready to go from 5pm-8pm every night. See our Prepared Foods page or follow us on Instagram to see what each week’s special is!

Mike FunkGreene Plate Dinner Special
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Chart Topping Local Craft Beer

In New York City, temptation to stay close to home often rivals the temptation to party. So we have just the party for you: Fort Greene’s first ever EAT GREENE street festival will be just around the corner and full of delicious food, drinks, and community fun! And we’re excited to welcome our party co-host, local craft beer experts Interboro Spirits & Ales!

Interboro is Brooklyn’s only combination craft brewery and distillery. They produce both flavorful beers as well as canned cocktails. Known for their juicy, lightly bitter and hoppy canned IPAs, Interboro also makes canned gin & tonic, ciders, and more. The relatively new Interboro has been topping beer lists across the boroughs. Given founder Jesse Ferguson’s background in both the record industry and work for famed brewers Carton Brewing and Other Half Brewing, it’s no surprise his own brewery is a broadly resonating hit machine.

A variety of their beers have graced our taps at Annex. We pride ourselves on serving a rotating selection of craft beers on draft, and have been longtime fans of Interboro’s output. If craft beers are your jam too, then you’ll need to stop by our block party! Interboro is doing a special limited can release brew available only at Eat Greene. Come party local with us and get an exclusive sip of local craft beer!

Save the Date

Come by on Saturday, September 16th to hang out with Interboro and a host of other local faves on S. Portland Ave between Lafayette and Fulton St.!

Mike FunkChart Topping Local Craft Beer
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